For the peppermint swirl:

• 12 mint-flavored striped white chocolate kisses, melted
• 1/4 cup granulated sugar
• 1 (8-ounce) block cream cheese, at room temperature
• 1 large Nellie’s Free Range Egg

For the cake:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder, plus a little extra for dusting the pans
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup Nellie's Free Range Unsalted Butter, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 large Nellie’s Free Range Eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the glaze:

• 2 cups powdered sugar
• 1 tablespoon vegetable oil
• 2 teaspoons vanilla extract
• Crushed candy canes, to taste

To make the peppermint swirl:

• Using a whisk or hand mixer, combine all ingredients in a small bowl and set aside.

To make the cake:

• Preheat oven to 325F.
• Grease the inside of 6 mini Bundt pans and dust with cocoa powder, or do the same with 1 (10-inch) Bundt pan (see note).
• In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
• In a medium-sized mixing bowl, beat together butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
• Add the eggs one at a time, mixing well on low speed after each addition.
• Mix in the vanilla.
• Add in the flour mixture, alternating with the buttermilk in three additions.
• Add the peppermint swirl batter and stir gently with a spoon or with a hand mixer to swirl. Do not overmix. The two batters should be swirled together but not fully combined.
• Distribute batter evenly among prepared Bundt pans.
• Bake for 30 minutes or until a cake tester inserted into the center of the Bundt comes out clean (a 10-inch Bundt will take twice as long to bake, about 60 minutes). Let cool 5 minutes, then remove cakes from pans and place on cooling rack.

To make the glaze:

• In a small bowl, combine all ingredients except candy canes. If glaze is too thin, add extra powdered sugar.
• Using a spoon or measuring cup with a spout, pour glaze over the top of each Bundt cake.
• Shake Bundt pans gently to encourage the glaze to drip down the sides of the cake.
• Top with crushed candy canes.

Note:

To make 1 standard 10-inch Bundt cake, simple double the recipe.